|
Post by doclogic77 on May 15, 2010 11:53:57 GMT -5
I see that Ghirardelli uses whole milk poweder and milk fats in their chocolate. I personally have always enjoyed their milk chocolate. Is milk fat the same as clarified butter? If different do any of you ever use it in your chocolate?
|
|
|
Post by Sebastian on May 15, 2010 12:25:59 GMT -5
Anhydrous milk fat is the same. Any chocolate maker that is adding milk fat to their chocolate in fluid form is using anhydrous milk fat.
|
|